Chicken Vegetable Stir - Fry Recipe Healthy

Here:
Yield: 4-6 Servings

Ingredients

Sauce:
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger

optional sweetener like sugar, honey, agave, etc.

Stir-fry:
1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped

Directions

1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

2. Taste the sauce and add your choice of sweetener to your liking.

3. Blend again for a few more seconds.

4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

5. Rinse the skillet clean.

6. Season the chicken with salt and pepper.

7. Add the corn starch and massage the chicken with your hands.

8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

9. Transfer the vegetables to a plate lined with a paper towel.

10. Wipe down the skillet until dry.

11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.

12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

13. Add the remaining vegetables and stir-fry them together for 2 minutes.

14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

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Best Gnocchi Recipe

Ingredients; 
 Scant 2 pounds of starchy potatoes (2 large russets)
1/4 cup egg, lightly beaten
scant 1 cup of unbleached all-purpose flour
fine grain sea salt

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 Salt
4 cup(s) (10 to 12 ounce) fresh cheese tortellini
Cooking spray
3 cup(s) halved cherry tomatoes
2 cup(s) thawed frozen peas
8 clove(s) garlic, chopped
4 large portobello mushrooms, sliced
8 cup(s) spinach
3/4 cup(s) grated Parmesan
1/4 cup(s) pine nuts
Freshly ground black pepper
8 cup(s) mixed greens, tossed with 10 to 15 pumps spray dressing

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Ingredients; 

(1) Perfect Neopolitan
 Pizza Dough, (portion)
1/2 cup(s) Perfect
Pizza Sauce
1/4 pound(s) fresh mozzarella cheese,
 thinly sliced
10 leaves fresh basil
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for grating

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KFC Fried Chickens for Dinner

Step 1

Whisk together Chobani, mustard, garlic, 2 t salt and ½ t black pepper. Add chicken pieces and turn to coat in marinade. Cover bowl and refrigerate for at least 30 minutes, up to 12 hours.

Step 2

Preheat oven to 425°F (Gas Mark 7). Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.

Step 3

Place flour, paprika, thyme, baking powder, remaining 1 t salt and remaining ½ t black pepper in a large plastic bag. Remove chicken from marinade, shake off excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

Step 4

Lightly coat chicken with a cooking spray and bake until golden brown and a digital thermometer reads 160°F, 50-60 minutes.

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Casserole with 8 Layer

Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring t
o boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Makes 8 servings
from the test kitchen
Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.


ingredients
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8 ounce can tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8 ounce carton dairy sour cream
1 8 ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10 ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)

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